Traeger - The Tomahawk

A reverse sear on the Traeger is a fantastic way to cook a thick, bone-in tomahawk steak, giving it a smoky, tender interior with a beautifully caramelized crust. Traeger’s Prime Rib Rub brings out the natural beefy flavors, making this an unforgettable meal.

Ingredients

• 1 tomahawk ribeye steak (2-3 inches thick)

• Traeger Prime Rib Rub

• Olive oil or melted butter (optional, for added richness)

Instructions

Step 1: Season the Steak

1. Prep the Steak: Pat the tomahawk steak dry with paper towels. If you’d like, lightly brush it with olive oil or melted butter to help the rub adhere and add a touch of richness.

2. Season Generously: Liberally coat the steak with Traeger Prime Rib Rub on all sides, pressing it in to ensure it sticks well. Let the steak sit at room temperature for 30-45 minutes to absorb the seasoning.

Step 2: Smoke the Steak

1. Preheat the Traeger: Set your Traeger grill to 225°F for indirect heat. Use a wood pellet with a complementary flavor for beef, like hickory, oak, or mesquite, for a rich, smoky flavor.

2. Smoke the Steak: Place the seasoned tomahawk directly on the Traeger grates. Insert a meat thermometer into the thickest part of the steak. Smoke until the internal temperature reaches 110-115°F for medium-rare (about 45-60 minutes, depending on the steak’s thickness).

Step 3: Reverse Sear

1. Remove and Rest: Once the steak reaches the target temperature, remove it from the Traeger, cover it with foil, and let it rest for 10-15 minutes. This helps retain its juices.

2. Increase the Traeger Temperature: Set the Traeger to its highest setting (450-500°F) or preheat a cast iron skillet on the Traeger for the sear if you want extra crust.

3. Sear the Steak: Place the steak back on the grill (or in the hot cast iron skillet) and sear for 2-3 minutes on each side, until it reaches a final internal temperature of 130-135°F for medium-rare. This gives it a deep, caramelized crust.

Step 4: Rest and Serve

1. Final Rest: Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This ensures the juices are well-distributed.

2. Slice and Enjoy: Slice the tomahawk steak against the grain, and serve with your favorite sides.

Tips

• For an extra-rich finish: Brush a little melted butter on the steak just before serving.

The reverse-seared tomahawk on the Traeger delivers incredible flavor and texture—smoky, juicy, and perfectly cooked.

Enjoy!